Special Australia Day Recipe: Sausages in Bread with Sauce!

Also known as "Snags in Bread with Dead Horse"!



Bread: (makes 6)
1 egg 

1/4 cup + 1 tbsp organic green banana flour

1/4 cup arrowroot powder

1/2 tsp bicarb soda and baking powder

(ensure they're free from gluten, rice and aluminium)

1 tsp apple cider vinegar

A pinch of pink salt

1/4 cup + 1 tbsp filtered/spring water



1 packet of Cleavers paleo beef sausages, cooked (BBQ, oven or fry pan)

1 small brown onion halved, sliced thinly and cooked with healthy fat until soft and slightly brown



Tomato Sauce:
1 brown onion, finely diced

1 organic tomato, finely diced

1/2 cup organic tomato paste

1 tsp smoked paprika powder

2 tsp turmeric powder

1 tbsp pumpkin puree

1 tbsp coconut amino (Niulife brand is good)

2 tbsp bone broth (free e-book available from the website) or water

Himalayan salt, pepper to taste

Oil/fat to cook onion in

Optional: raw honey to sweeten, dried/fresh herbs and spices of choice. Use Mingle Seasoning as herbs/spices.



Kitchen Gadgets: 


Stick blender or whisk


Silicon spatula







  1. Pre-heat stove to medium. Use small amount of fat is needed for non-stick, I use cast iron which doesn't require oil.

  2. Place all ingredients in a stick blender jug and blitz (or whisk in a small bowl) until well combined and lump-free

  3. Let the mixture sit for a couple of minutes and if it becomes too thick add a teaspoon of water at a time and blitz/whisk again to combine

  4. Pour some of the batter onto the frypan to a slightly smaller size than the width of a Cleavers sausage

  5. Allow to bubble on top and when the centre is just about as cooked as the edges use the flipper to flip over and lightly brown the other side before removing from the frypan 

  6. Continue until all the batter is used and you have 6 'bread pancakes'.











This is essentially a type of pancake recipe but acts as a really nice bendy bread option because of the arrowroot incorporated and the texture of the green banana flour.



Tomato Sauce:

1. Place the oil and onion into a medium saucepan on the stove at low-medium temp and cook until onion is translucent

2. Add the remaining ingredients and let simmer until it reduces to desired consistency

3. Allow the sauce to cool then use a stick blender (or pour into regular blender) to blitz and remove some or all of the onion and tomato chunks



Putting it all together:

Place a cooked snag on a piece of 'bread', top with onion and tomato sauce then serve and enjoy!



Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Seeds / Nuts



A fantastic alternative to nut-dense paleo bread and inflammatory grain-filled gluten-free bread on the markets. A lot easier than making a loaf of bread (usually requiring half a doz eggs or more too!) and totally delicious with snags...


An Aussie classic made nutritious!